The Best Chicken Pot Pie Casserole

The Best Chicken Pot Pie Casserole

You will need:

  • 1 can Grands biscuits, 8 biscuits
  • 2 tablespoons butter
  • 1 tablespoon Fabflava 
  • 4 cups frozen vegetable variety (corn, peas, carrots, green beans)
  • 4 cups shredded rotisserie chicken (or any cooked chicken)
  • 2 cups milk
  • 2 10.5-cans Cream of Chicken Soup
  • ½ teaspoon garlic powder


Place the biscuits on a baking sheet and bake for 8 minutes at 350°. Remove from the oven and keep the oven on. Pre-baking the biscuits will allow them to cook thoroughly when topped on the casserole. 

While the biscuits are baking, in a large skillet (I used our cast iron skillet because it’s oven safe) heat 2 tablespoons of butter over medium heat. Add the frozen vegetables to the skillet and cook for 10 minutes, stirring occasionally.

Add the chicken, milk, and Cream of Chicken Soup to the skillet. Season with Fabflava. Stir to combine and heat for 5 minutes, until the mixture is fully heated. 

Top mixture with baked biscuits. Bake for 12-15 minutes at 350°. Biscuits will turn a golden brown. Serve immediately. 

Classic Fresh Apple Chicken in Mustard Sauce

Classic Fresh Apple Chicken in Mustard Sauce

Classic Fresh Apple Chicken in Mustard Sauce 

Serves 6

A fancy meal that takes just a few minutes of prep and baking to be a budget friendly meal for all to enjoy! This savory fix pairs wholesome apples with our farm produced favorite Classic Blend to create a dinner recipe you’re going to want to pass to a friend or family member to also make. 



  • 1 tbsp olive oil
  • 6 chicken breast, patted dry
  • tsp Classic Spice blend 
  • 2 sweet apples (gala, fuji, honeycrisp), thinly sliced
  • 1 tbsp Apple cider vinegar 
  • 2 tsp mustard 
  • 1 c water
  • ½ c chicken broth
  • add salt to taste 
  • grain of choice (rice, quinoa, noodles) 
  • 1-2 tbsp Apple Pie jam 

  • Instructions

    • Heat oven to 375°F
    • Heat olive oil over medium high heat in an oven-proof skillet like cast iron. Pat chicken dry, then season with Classic Blend spice. Cook until the chicken breast has browned and easily releases from the pan, 8-10 minutes. Flip the chicken and cook other side up for 1 minute. Remove chicken and set aside on a plate.
    • Add the apples and saute in the rendered fat. Stirring the apples occasionally, until slightly caramelized for about 2-3 minutes.
    • Add the apple cider vinegar to the skillet to deglaze. Add the mustard, water, Apple Pie jam,  and chicken broth, stirring to mix completely.
    • Nestle the chicken breast in between the apple slices. Transfer the skillet to the oven and bake until the chicken is cooked throughout 20-25 minutes depending on size.
    • Make your grain of choice. 
    • Place grain on plate. Top the plate with  chicken, and top with the apple slices sauce, salt to taste. Serve immediately.

    Did you make this recipe? Comment here or tag us on social media @fangbonerfarms